Macedonian cuisine
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Macedonian cuisine(Macedonian:Македонска кујна,romanized:Makedonska kujna)is the traditionalcuisineofNorth Macedonia.It is influenced byOttomanandBalkan cuisines.[1]The relatively warm climate of the country provides excellent growth conditions for a variety of vegetables, herbs and fruits. Macedonian cuisine is also noted for the diversity and quality of itsdairy products,wines,and localalcoholic beverages,such asrakija.Tavče gravčeandmastikaare considered the national dish and drink of North Macedonia.[2][3]
Foods
[edit]
- Tavče gravče
- Turli tava
- Ǵomleze, culinary speciality in theOhridandStrugaregion, different from the Turkishgozleme[4][5]
- Ajvar,roasted red pepper spread; can be mild or hot
- Kebapchinja
- Šopska salad
- Polneti piperki,stuffed bell peppers; usually filled with rice or rice with meat
- Embroidered peppers,threaded peppers served fresh, dry or as a spice
- Ohrid trout,an endemic species of trout in Lake Ohrid
- Pita(pastry)
- Burek
- Malidžano,aneggplantspread
- Musaka
- Makalo
- Pindžur,a spicy vegetablerelish
- Popara
- Pastrmalija
- Šarplaninski ovčji, orkaškaval(hard sheep's milk cheese from theŠar Mountains(Šar planinain Macedonian))
- Bieno Siren̂e,a cheese originating from theMariovoregion that shares similarities with the more commonly knownhalloumi
- Urda cheese
- Širdenandkukurek
- Sarma
- Kisela zelkaandrasolnica(sour cabbage)
- Mekici(also known as tiganici or pishii), fried lumps of dough
- Čorba od kopriva (creamynettlesoup)
- Kompir mandžа (a potato-and-meat stew)
- Pleskavica(also šarska and ajdučka)
- Kačamak(also known as bakrdan)
- Zelnik
- Selsko meso,roast beef,pork and lamb with mushrooms, white wine and yellow cheese on top, usually cooked in aclay pot
- Tarator
- Jufki, Macedonian pasta
- Prženi lepčin̂a,slices of bread covered in beaten egg, then fried
Desserts
[edit]
Drinks
[edit]Coffee
[edit]North Macedonia has a well-developedcoffee culture,andTurkish coffeeis by far the most popular coffee beverage. With over 5,000 establishments, the traditionalBalkancoffeehouseandbar—thekafeana—is one of the most common places to go out and have a drink. However, because of the negativestereotypessurrounding the kafana, many younger people prefer to frequent the more Western-styledcaféswhich are also seen as being classier.
From the days of theOttoman Empirethrough to the present, coffee has played an important role in the lifestyle and culture of the region. The serving andconsumption of coffeehas had a profound effect onbetrothaland gender customs, political and social interaction, prayer, and hospitality customs. Although many of the rituals are not prevalent in today's society, coffee has remained an integral part of Macedonian culture.
Other coffee beverages such aslattes,cafe mochasandcappuccinosare becoming increasingly popular with the opening of more upmarket cafés. Professionals and businesspeople have contributed to the popularity ofinstant coffee(especiallyfrappé).
Alcohol
[edit]
- Wine
- Stanušina Crna
- Vranec
- Traminec
- Alexandria
- Smederevka
Traditionally,white winewould be consumed in the summer, andred wine,in winter.[6]
Non-alcoholic
[edit]- Mountain tea
- Salep
- Yoghurt (Kefir)
- Mineral water
- Gorska Voda
- Pelisterka
- Pela Rosa
- Ilina
- Kožuvčanka
- Ladna
See also
[edit]References
[edit]- ^"Macedonian food - everything you need to know".Discovering Macedonia.20 March 2019.Retrieved28 December2021.
- ^"Macedonian Food - 15 Traditional Dishes as Recommended by a Local - Nomad Paradise".8 November 2019.
- ^"Macedonian Style Baked Beans {Tavce Gravce}".30 December 2012.
- ^"BBCMacedonian | Вести | Струшки ѓомлезец".bbc.co.uk.Retrieved2023-01-11.
- ^Охрид ќе го брендира ѓомлезето
- ^abFriedman, Victor; Palmer, Veselka (1995), "La cuisine macédonien", in Aufray, Michel; Perret, Michel (eds.),Cuisines d'Orient et d'ailleurs(PDF),Paris: INALCO/Grenoble: Glénant, pp. 76–79, archived fromthe original(PDF)on 2017-10-14,retrieved2014-03-25
